Sweet Potato Spice Cake with Toasted Swiss Meringue

We're diving into the holiday spirit with a Spiced Sweet Potato Cake topped with heavenly Swiss Meringue!

Recipe adapted from Bake from Scratch Magazine

Makes 1 (9-inch) cake

Ingredients:

¾ cup (170 g) unsalted butter, softened 

1 ¼ cups (250 g) granulated sugar 

¾ cup (165 g) firmly packed light brown sugar 

2 large eggs (100 g), room temperature 

1½ cups (365 g) mashed baked sweet potato (see Note) 

2½ tsp Pure Vanilla Extract 

2¼ cups (281 grams) all-purpose flour 

2 tsp baking powder 

1½ tsp ground cinnamon 

½ tsp baking soda 

½ tsp kosher salt 

½ tsp ground ginger 

½ tsp ground black pepper 

¾ cup (180 grams) whole buttermilk, room temperature 

Swiss Meringue (recipe follows)

Directions:

Preheat oven to 350°F (180°C). Spray a 9-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over two sides of pan.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add sweet potato and vanilla, and beat just until combined.

In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, ginger, and pepper. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until just combined after each addition. Spread batter into prepared pan.

Bake until a wooden pick inserted in center comes out clean, 1 hour and 5 minutes to 1 hour and 10 minutes. Let cool completely in pan on a wire rack.

Using excess parchment as handles, remove cooled cake from pan. Top with Swiss Meringue as desired. Using a handheld kitchen torch, carefully brown meringue. Serve immediately. Store in an airtight container for up to 2 days.

Note: Bake 2 large foil-wrapped sweet potatoes in a 400°F (200°C) oven until tender, about 1 hour. Halve potatoes lengthwise, and let cool completely, cut side up. Peel potatoes and mash flesh smooth with a fork before measuring. Mashed flesh freezes well in a heavy-duty resealable plastic bag; let it thaw completely before using.